3 cups peeled and chopped pumpkin (other suitable vegetables, yam, snake gourd, plantains, or use a combination)
1 cup frozen cream peas
3 tablespoon oil
1 teaspoon whole black pepper crushed
1 teaspoon green chili or to taste
1 cup water
3/4 cup ground coconut can be substituted with dry coconut
1 tablespoon tamarind concentrate can be substituted with lemon juice
1 teaspoon salt
Heat a pan on medium heat with 3 tablespoon of oil. When the oil is warm add the crushed black pepper, green chili, saute for a few seconds add cream peas saute for a few seconds add water and cook for 8 minutes covered on low heat until the cream peas is almost cooked.
Add the chopped pumpkin mix cover and cook for an additional 6 minutes or until the pumpkin is almost cooked.
Add 1/4 cup of coconut, tamarind and salt let it cook for an additional 2 minutes and turn the heat off. Rest of the 1/2 cup coconut microwave it till it is brown and add it to the pumpkin mixture. Serves 4.
Pumpkin besides being loved to be decorated with and is mostly used to make pies and bread. It is available throughout the year and is cheap. It is rich in anti-oxidants, vitamins and is low in calories. Besides making bread and pie pumpkin can be used to make curry's and soups.
1 large Italian eggplant
1/4 cup of whole coriander seeds roughly powdered
3 tablespoon oil
1 tablespoon green chili
1 tablespoon chopped cilantro
1/4 roasted peanuts
1/2 teaspoon salt
Wash and broil the eggplant on the top rack of the oven closes to the heating coil, takes about 15 to 20 minutes. When it is cold remove the skin of the eggplant.
In a pan on medium heat dry roast half of the coriander seeds. When brown and an aroma is given out set it aside.
In the same pan heat oil add rest of the powdered coriander seed saute for a few seconds, add green chili, ginger, peanuts, in succession saute add the roasted eggplant, salt mix cover and cook for 5 minutes. Remove cover add fresh cilantro leaves. Serves 2.
3/4 cup quinoa
3/4 cup sprouted mung (already spouted mung are available at the grocers)
1 1/2 cup water
1 teaspoon salt
3 tablespoon clarified butter
1 tablespoon ginger
1 teaspoon cumin seeds
1 teaspoon black pepper crushed
1/4 cup roasted peanuts
a few curry leaves optional
Wash and cook quinoa in water, takes about 15 minutes, add sprouted mung and cook for an additional 2 minutes or so until the excess water has evaporated. Add 1 teaspoon of salt mix and turn the heat off set aside for seasoning.
Heat a pan with 3 tablespoon of clarified butter, when the oil is hot add cumin seed and crushed black pepper, when the cumin turns brown add roasted peanuts, ginger and optional curry leaves saute for a few seconds add to the cooked quinoa and sprouted mung. Serves 2.
For one of my rice recipes I have replaced rice for quinoa in this dish. Serve with yogurt or chutney this is an absolute fantastic.
2 1/2 cup all purpose flour
2 tablespoon corn starch
1 teaspoon nutmeg powder
1 teaspoon baking powder
1/2 cup ground or shredded coconut
1/2 cup chopped walnut
2 ripe banana or 1 cup mashed banana
1 teaspoon baking soda
1 teaspoon vinegar
1/2 teaspoon salt
1 1/2 cup of milk
2/3 cup of oil
1 cup light brown sugar
Combine and sift the dry ingredients - flour, corn starch, nutmeg powder, baking powder and salt. Add walnut and coconut. Dissolve the baking soda in vinegar and add it to the flour mixture.
Combine the milk and sugar, mix till sugar is dissolved. Add oil and mashed banana. Mix and slowly add the mixture to the flour. Mix by folding it in. Line a muffin pan with baking cups.
Pour the batter into the cups and bake for 25 minutes at 340 degrees or until a knife inserted in the middle of the muffin comes out clean.
These egg-less muffins are for friends who don't like eggs or its flavor. It is great for dessert. Over ripe bananas are perfect for this dish.
Note: This recipes has been tried several times in my kitchen, however, baking is tricky. Use this recipe as a reference only and adjust it to the area you are living. The ingredients will be different in your area.
